I found this in Midwest Living Magazine and this is going to be on a menu in my house soon. All good things must come to an end as we say goodbye to another summer season...this chili looks fantastic..for tailgating or for dinner after a soccer game played by my nephew on Sundays this fall!
3 medium orange sweet peppers, halved and seeded
2 canned chipotle peppers in adobo sauce
2 cloves garlic
1 1/2 pounds ground pork
1 large onion, chopped
1lb. sweet potatoes, peeled and cut into 1 inch pieces
1 15oz. can reduced sodium pinto beans, rinsed and drained
1 14oz. can hominy or 1 15oz. can butter beans, rinsed and drained
1 14oz. can chunky chili style tomatoes or stewed tomatoes, undrained
1 12oz. beer
1 14oz. can reduced sodium chicken broth
2 medium Granny Smith apples
1 tsp. kosher salt
1/2 C. coarsely chopped dry roasted cashews
In a food processor, finely chop sweet peppers, chipotle peppers, and garlic by pulsing them. Set aside. In a 8 quart Dutch oven, cook ground pork and onion over medium high heat until meat is brown and onion is tender, breaking up meat as it cooks. Drain off fat. Add pepper-garlic mixture, cook and stir for 5 minutes. Stir in the sweet potato, pinto beans, drained hominy, undrained tomatoes, beer, chicken broth, apples and salt. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until sweet potato is tender. Top each serving with cashews.
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